Instructions: In a large bowl, cream lard and both sugars until fluffy. Add egg and almond extract; beat until well blended. Sift flour with salt and baking powder. Add to creamed mixture; mix well. To shape each cookie, roll 1 tbsp of dough into a ball. Place balls 2 inches apart on ungreased baking sheets. Gently down on each ball, making a 2-inch round. Press an almond in center of each round.

In a small bowl, beat egg yolk with water; brush mixture over top of each cookie. Bake in a 350 oven for 10 to 12 minutes or until lightly browned. Transfer cookies to wire racks and let cool completely. Store in an airtight container.

Makes about 60 cookies.

SESAME COOKIES: Follow directions for Almond Cookies, but substitute about 1/4 cup sesame seeds for almonds. To shape each cookie, roll a ball of dough between your palms to make a 2-inch round. Brush egg yolk mixture on one side of each round, then dip coated side in sesame seeds. Place cookies on baking sheets seeded side up.

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